How to make gluten-free baked goods moist and delicious:
Without gluten - which is a binding agent - gluten free baked goods can often be dry and crumbly. I have found a fantastic way to make them moist and less crumbly. Just add 1/2 to 1 cup of apple sauce or plain/fruit yogurt to recipes for muffins, cakes or loaves. The results are wonderful. I've had people tell me they can no longer tell they are eating something that is gluten-free.
- This week's tip is by Linda McDonald from Thunder Bay, ON.
Clueless about gluten? Our Food Editor Christine Picheca explains gluten and different types of flours here in detail: Gluten in Flour: Everything you need to know >>
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